The Study On The Production Of Maltose By Enzyme Dosage

Maltose syrup has been applied in food industry, medical industry, chemical industry, cosmetic and other industry. It is very welcome all the time. Maltose made from plant starch is a kind of earliest food sweetening . Ancient china began to produce maltose at about 1000 years ago. It was much earlier than other countries. But nowadays the traditional technique is still used in many places in china. It maximally limits the development of enterprises. Although enzyme dosage's advance has expelled the development of bio-tech, the development of maltose industry is not satisfying. The paper studied the production of maltose by enzyme dosage hydrolyzing the plant starch and gained a directive result. When ?—amylase was used for maltose production, there was a maximum value of maltose content with the DE value. Low DE value and high viscosity saccharified liquid was not benefit for increasing maltose content , the lanter and refine of the saccharified liquid. High DE value led more maltotriose and lower the content of maltose.The better DE scope is 5—10 percent. Saccharification was studied in which the combination of different endo-d-amylase and exo—β—amylase was used. It was found that the effect of α—amylase Ban and termamylase respectively on the content of maltose was little. Take reasonable technical conditions: pH 5.2, 60℃,35% concentration of the corn starch slumy, DE 5.3%, 72 hours of the reaction time and β—amylase 200U/g drying-groupe starch, then it led to a high quality product containing beyond 70% maltose by using cheap available β—amylase. The content of maltose was increased from 70.8% to 71.4% by using maltogenase instead ?—amylase in sacchrification Saccharification was greatly enhanced by the debranching enzyme. Production with about 90% maltose content, excellent quality and high purity was obtained by the cooperation of two enzyme, maltogenase and the debranching enzyme, while by with cooperation of β—maylase and the debranching enzyme, the content of maltose reached 80% or so. The combination of two exo-saccharify-enzyme led to larger effectiveness.The adding of debranching enzyme made the maltose content show a decreasestrend with the inereasing of the dextrose equivalent value. In other words, low degree of liquefaction led to high content of maltose. But the viscosity of maltose syrup brought by low liquefaction will have difficult in the manufacture in industry. As a result ,the production of maltose is carried out the participation of debranching enzyme and about 5% of DE value. It ensures that the expedition of production, the separation and purification of product...